Production materials of grandma's braised pork: main ingredients: pork belly 1 kg.
Seasoning: oil 1 tbsp, ginger 4 slices, chives 1 pinch, cooking wine, soy sauce, sugar 3 tbsp, salt 1/2 tsp.
Teach your grandmother to cook braised pork. Braised pork is delicious no matter how it is cooked.
Speaking of braised pork, many diners are drooling. First of all, the meat you choose to make braised pork must be pork belly, with three layers of fat and thin meat and ribs. Braised pork made from this kind of meat is tender but not oily.
Tired, the meat next to the ribs is tender and tender.
There are many ways to braised pork, such as Sichuan flavor, improved taste, and grandma braised pork that Jiangnan people like. When cooking, the choice of taste can be adjusted according to your own preferences. Generally, northerners like to cook braised pork.
Put some peppers and aniseed together for stewing. Jiangnan people like that sweet taste, and you can add or subtract seasonings to taste it properly during the production process. The braised pork of grandma's house introduced below is partial to Jiangnan taste.
Yes, it will melt in your mouth. Very delicious.
Exercise:
1. Boil the water in the pot, add 1 tbsp of cooking wine, blanch the pork belly in boiling water, and take it out after the meat loses color.
2, oil pan, medium heat 50%, add sugar (brown sugar and white sugar can be), slowly melt the sugar, add pork belly and stir fry for a while, then add knotted shallots and ginger slices. Look at the color of the fried meat, and add some soy sauce, yellow.
Continue to stir-fry wine (yellow rice wine can be 50ml~ 100ml).
Take a medium-sized pot, put the fried meat in the pot, stir it and see how much water there is. Add a small amount of water, about 2/3 of the meat. After the fire boils, simmer slowly, and use pointed chopsticks when stewing.
Try to see if it's crisp. When crisp, turn on the fire, drain the juice and put the chopped green onion on the plate.
Small stickers:
1, don't be impatient when melting sugar, simmer over medium heat, otherwise it will be easy to paste the bottom.
2. The ratio of yellow rice wine to clear water is not fixed. If you like the taste of wine, you can add more yellow wine and less water. Finally, the position of water depends on the draft of the pot you use. If it is the kind of waterless pot (for example,
Such as: Zyrnior pot, Fishler pot, etc. ) You can stew it slowly without adding water, and it won't dry.
The practice of braised pork in Shanghai introduces the cuisine and its function in detail: home-cooked dishes.
Materials for making braised pork in Shanghai: Ingredients: one catty of pork belly with skin, thirty quail eggs, two spoonfuls of rock sugar (about half a second), one piece of ginger, two star anise roses, one teaspoon of pepper, two small pieces of cinnamon, four dried peppers, four or five chives, half a teaspoon of soy sauce, two teaspoons of cooking wine and a proper amount of salt.
Teach you how to cook Shanghai braised pork, and how to cook Shanghai braised pork is delicious.
Exercise:
1. Wash quail eggs, put them in a cold water pot, cover them and boil them, then turn off the fire and keep them stuffy for more than five minutes.
2. Pork belly is put into a warm water pot and boiled over medium heat for two minutes to remove blood foam.
3. After the pork belly is fished out, it is cut into pieces about one centimeter square (it can be cut into pieces according to personal preferences); quail egg
Take it out and soak it in cold water for about five minutes, remove the shell and dry it with kitchen paper; Ginger is broken; Cut shallots into two sections;
Dry-cut slices.
4, put the oil in the pot and burn it to 50% heat, and slowly fry quail eggs on medium and small fires.
5. When the oil turns golden yellow, take out and drain the oil.
6. Leave about half a tablespoon of oil in the pot and simmer until it is warm. Stir-fry the rock sugar slowly.
7. Stir fry until the smoked sugar in the pot is brown.
8. Turn off the fire immediately after pouring the pork belly, and turn the meat quickly to make it evenly covered with sugar.
9, add about three pounds of soup or water (if the pot is small, it can be divided into several times, but be sure to boil water when adding water halfway.
), after boiling, add ginger, star anise, pepper, cinnamon, dried pepper, shallot, soy sauce and cooking wine, cover and stew.
10, quail eggs and salt are boiled for half an hour, then boiled over high fire, and then simmered for about an hour.
1 1, when the soup is almost dry, switch to high fire to collect the juice.
12, when the soup is dry, turn off the fire, pick up onions, ginger, star anise and cinnamon, put quail eggs around the plate, and then put the meat into the plate.
Braised pork in Shanghai tastes very sweet.
The characteristics of Shanghai people cooking pot-stewed dishes are: holding a soy sauce bottle in one hand and a canned sugar in the other.
The existing braised pork practices in Shanghai are as follows:
Benbang braised pork
The first step is to cut the pork belly into pieces and blanch it with salt water.
Step 2, spread onion, ginger, star anise and cinnamon on the bottom of the casserole, add pork, add Shaoxing wine and soy sauce, add water and water until the meat is even, and boil over medium heat.
Step 3, simmer on low heat until the soup is nearly dry, and add sugar to dissolve.
Hangbang Braised Pork (Dongpo Pork)
No drowning. Carve wine with flowers instead of a drop of water. Other practices of braised pork in Tongzhou.
Subang braised pork
Step 1: Pour a little oil into the wok, stir-fry shallots, ginger and star anise, and stir-fry raw meat.
Step 2: decant the remaining oil, add cooking wine, soy sauce and a little water, and stew for 10 minute.
The third step is to add sugar and take out the pot.
Wuxi braised pork
Almost on the first floor. Wuxi is characterized in that frying caramel color is a foaming step.
Another way, I don't know what the state is.
Step 1: put oil in a large oil pan, fry until golden brown, and drain the oil.
Step 2: Cook the meat with cooking wine, soy sauce, sugar and a little water.
The last course is very fast, so many restaurants use this method.